Wild Leeks (Allium tricoccum)
Mother Nature rewards us with a bounty of seasonal delicacies in the spring; fiddleheads, asparagus, morel mushrooms, and wild leeks to name a few. Here at The Wild Leek we are proud to provide our customers with one of those springtime treasures.
Wild leeks, or ramps as they are commonly known, grow abundantly on our farm in Lodi and lend their name to our CSA. What is a wild leek? It is a wild onion that grows widespread in Canada and the Eastern United States. They are only up for a short period of time in the spring. Then they die back and become dormant until the next spring. We adore these pungent little bulbs for their flavor and versatility in the kitchen.
Wild Leeks can be a substitute for garlic and onions but be aware A LITTLE BIT GOES A LONG WAY!! They pair well with potatoes, eggs, and mushrooms to name a few. A quiche or a simple breakfast of home fries and eggs are great ways to showcase their garlic-onion like attributes. We love to make pesto from their greens, which can then be added to soups, pizza, and pasta. Another favorite is sautéed ramps with cheesy polenta. And for the adventurous, wild leek Kimchi can be a great introduction to fermented foods.
We have provided you with some recipes to get you started but would love to hear from you and how you used our favorite foraged plant.
For longer storage we recommend removing the root ends and greens, placing the bulbs in a freezer safe container/bag then freezing. They will keep for months in the freezer so you can enjoy your wild leeks throughout the year. The greens, however, should be blanched before they are frozen.
To blanch wild leek greens, bring a large pot of water to a boil. Add the green leaves and stir them down into the boiling water. After just 15 seconds, drain the greens and plunge them into a bowl of ice water. Drain again and squeeze out as much water as possible. Coarsely chop the blanched leaves placing them into a freezer safe container/bag.
Wild Leek Compound Butter
This compound butter adds wonderful complexity to sauces and pasta. It is a great spread for a cucumber sandwich, grilled cheese, or garlic bread.
10 min
6 Chopped wild leeks greens included
1 Tablespoon chopped fresh parsley
1 Tablespoon lemon juice
1 lb Unsalted butter room temperature
Salt and pepper to taste
Combine all ingredients in a mixer. Place in wax paper and create a log. Slice off what you need and store the rest in the freezer.
Wild Leek Pesto
We use this pesto as a real workhorse in the kitchen adding punches of robust garlic onion flavor to soups, stews, roasts, pasta dishes, and pizza. Freeze it is ice cube trays for perfect sized portions.
5 min
1 bunch of wild leeks
1/2 cup toasted walnuts (pumpkin seeds, sunflower seeds, pine nuts can be substituted)
1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)
1/2 cup grated parmesan
Salt and pepper to taste
A splash of lemon
This recipe utilizes the greens of the wild leek saving the bulbs for other recipes. Wash and cut off the greens setting the stem/bulb aside. Optional step: Blanche the ramp greens in boiling water to preserve their bright green color.
In the food processor pulse the leek greens and walnuts until they are just chopped. Add the cheese, a good pinch of salt and pepper, and a splash of lemon juice. Pour the olive oil in slowly, process contents until they combine. Adjust seasoning as needed.
If you prefer a more garlicky pesto you can add is some of the bulbs. For a milder pesto, you can add a handful of fresh spinach, kale or any dark leafy green to mellow the wild leek’s pungency.
Cheese Polenta with Sautéed Wild Leeks and Mushrooms
This dish is comfort food at its best. Rich creamy polenta lends well to the earthy notes of the mushrooms balanced by the sharpness of the wild leeks. A favorite in our home and I hope in yours.
15 min
Polenta or grits
1 cup shredded cheddar cheese (or your favorite cheese)
Salt and pepper to taste
2-3 tablespoons Olive Oil or butter for Sautéing
10-12 wild leeks with greens
1 package of you favorite mushrooms (we love morels but any mushroom will work)
Sautee mushrooms with 2 tablespoons of oil/butter adding a pinch of salt. Once brown remove and add additional oil/butter if needed to sauté leeks until tender and slightly charred. Follow the package instructions to prepare the polenta or grits. Stir in the cheese and add salt and pepper to taste. Serve mushrooms and leeks over the polenta. For another option try adding parmesan and goat cheese instead of cheddar or chopping or leaving the leeks whole.
Wild Leek Kimchi
This is spicy, garlicky, fermented goodness! If you like Asian cuisine and food with a real kick you will love this! Add it to stir fry, fried rice, ramen, or even your favorite takeout.
1 hour prep time and 3 to 14 days, fermentation time
1 bunch wild leeks
1 cup kosher salt
6 cups water, divided
2 tablespoons rice flour
1/2 cup fish sauce
1/4 to 1/2 cup cayenne or Korean Chile powder
2 tablespoons sugar
1 tablespoon sesame seeds
3 tablespoons minced garlic
2 tablespoons minced ginger
If the tops have not been trimmed, cut off the leaf section leaving the stem and bulb. Dissolve the kosher salt into 5 cups of water. Soak the leeks in the water for 1 hour.
Bring the other cup of water to a boil (microwave works great for this) and whisk in the rice flour. Keep stirring until the flour is totally incorporated into the water. Let this cool while the leeks soak.
When the rice flour mixture is cool, mix in the remaining ingredients and put everything in a very large bowl or a rimmed baking sheet.
Put on some latex or rubber gloves if you have them because it is messy and spicy. Mix the onions with the spice mixture so they are completely coated, then cram them into quart Mason jars. Leave about 3 to 4 inches headspace. You can take your gloves off now.
Find a smaller jar or some sort of clean weight (I found glass weights for mason jars on Amazon that work great). Use this smaller jar (fill with pie weights or dry beans) to weigh down the kimchi in the Mason jar so it is totally submerged. Let these jars sit in a cool, dark place (cool room temperature is perfect) for at least 3 days, and up to 2 weeks. I recommend putting a storage bag over top to protect it or a lid if using the glass weights as I did.
To store, remove the smaller jars, cap and refrigerate for up to 6 months.